Summary

Ingredients

• 100 ml extra virgin olive oil
• 0.5 ½ lemon (s), add the juice
• 1 teaspoon paprika powder, noble sweet
• 1 tablespoon ground cumin
• 1 teaspoon coriander powder
• 1 teaspoon thyme
• 0.5 teaspoon ½ cayenne pepper
• 1 tablespoon harissa paste
• 0.5 teaspoon ½ curry powder
• salt and pepper
• 1 clove garlic, pressed
• 2 chicken legs
• 1 zucchini
• 3 potato (s)
• 2 carrot (s)
• 2 tomato (s)
• 2 onion (s), red and white
• 2 tablespoon parsley, smooth, chopped

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Instructions

1. Make a marinade from the olive oil, lemon juice and spices. Brush the washed and dabbed dry chicken legs with part of the marinade and leave to stand in the refrigerator for at least 2 hours.
2. Soak the römertopf (approx. 20 min.). Wash the zucchini and tomatoes. Peel the carrots and potatoes. Cut the zucchini and carrots into slices. Quarter the potatoes and tomatoes. Halve the potatoes again. Peel and cut the onions into eighths.
3. Salt and pepper the vegetables and place in the Römertopf. Spread half of the remaining marinade on top, then place the chicken legs on top.
4. Put the Römertopf with the lid on the lowest rail in the cold oven and cook the dish for 75 minutes at 200 ° C.
5. Then brush the chicken legs with the rest of the marinade and put them in the oven for another 15 minutes without the lid. Arrange the vegetables and chicken legs on plates (add salt if necessary) and serve sprinkled with parsley.